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Vegan Cottage Pie
Vegan Cottage Pie
Traditional cottage pie apparently uses beef. We think it is much better made without!
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 carrot, diced
- 2 sticks celery, diced
- 10 oz mushrooms
- 2 tsp dried mixed herbs
- 2 tbsp soya sauce
- vegetarian worcester sauce
- 1 tin tomatoes
- 1 tbsp tomato purée
- 2 lb potatoes
- soya marg
- soya milk
Notes
A mixture of mushrooms works well - try using button, field and brown mushrooms. This is also good with a tin of red kidney beans or haricot beans in place of some of the mushrooms. For a really tasty topping, mix a tablespoonful of yeast flakes with some soya marg and dot on top before placing in the oven.
Method
- Fry the onion in the oil until starting to brown.
- Add the garlic, carrot, celery, mushrooms, herbs, soya sauce, a dash of vegetarian worcester sauce (standard worcester sauce contains anchovies), tomatoes, tomato purée, 200ml water, and freshly ground black pepper.
- Leave to simmer. Meanwhile, peel and boil the potatoes until soft, then mash with a knob of soya marg and a splash of soya milk.
- Put the mushroom mixture in an ovenproof dish, pile the mashed potato on, put a dab of soya marg on top and cook in a moderate oven for around 45 minutes until the top is golden brown and crispy.
- Serve straight away with steamed greens and lashings of tomato ketchup!
Source:VeganVillage.co.uk
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